Fudge isn’t difficult to make, but it is dangerous and a tad tedious. You must be willing to stir a pot for 25 minutes. That’s nonstop stirring - no looking at your phone. If you’re lax with the stirring, or worse, you stray from the cooker, you’ll end up burning your saucepan or yourself. These oh-so-sweet, melt-in-the-mouth cubes of comfort are worth the trouble though. Box them up or wrap in cellophane like I did – they make a gorgeous gift for any occasion.
1. Line a square tin with greaseproof paper.
2. Place all of the ingredients, apart from the vanilla extract, into a large heavy-based saucepan. Melt over a low heat, stirring constantly until the sugar dissolves.
3. Bring to the boil for 10 to 15 minutes, stirring all the time. To test it’s ready, drop a teaspoon of mixture into a bowl of cold water. A soft ball of fudge should form.
4. Remove from the heat and stir in the vanilla extract.
5. Beat the fudge with an electric whisk for 5 minutes or until it's very thick and starting to set.
6. Pour into the prepared tin and the smooth the top as best you can.
7. Allow to cool, there’s no need to put it in the fridge, before cutting into squares.